When the cake craving comes, a simple butter cake will suffice. Its fragrant buttery goodness, soft yet dense sponge cake… Did we mention the buttery goodness? Add a subtle touch of sweetness by dusting icing sugar over the top of the cake, and voila, a simple, basic butter cake never fails to please.
- 250 g (8 ounces) butter, softened
- 1 tsp vanilla extract
- 1 1/4 cup (275g) caster (superfine) sugar
- 3 eggs
- 2 1/4 cup (335g) self-raising flour
- 1/4 cup p (35g) plain (all-purpose) flour
- 3/4 cup (180ml) milk
- 2 tsp icing sugar
Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) square cake pan; line base and sides with baking paper.
Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.
Bake cake about 1 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Dust with sifted icing sugar before serving.
Tip: You can also use a 22cm (9-inch) round cake pan for this recipe. This cake will keep in an airtight container for up to 3 days. It can be frozen for up to 3 months.